Ricotta Cheesecake
- 2 15-oz. containers whole-milk ricotta
- 1 Tbsp. unsalted butter, room temperature
- 1 Tbsp. plus 1 cup sugar
- 3 Tbsp. unseasoned dry breadcrumbs
- 2 8-oz. packages cream cheese, room temperature, cut into cubes
- 2 large eggs
- 2 Tbsp. salt-free matzo meal
- 1 Tbsp. fresh lemon juice
- 2 1/2 tsp. lemon zest
- 2 tsp. vanilla extract
- 1/8 tsp. kosher salt
- Powdered sugar (for dusting)
- This recipe is vegetarian
- Produce
- Lemon, zest (2 1/2 tsp.)
- Cooking & Baking
- Kosher salt (1/8 tsp.)
- Powdered sugar (1)
- Salt-free matzo meal (2 Tbsp.)
- Sugar (17 Tbsp.)
- Vanilla extract (2 tsp.)
- Bread & Baked Goods
- Breadcrumbs, unseasoned dry (3 Tbsp.)
- Drinks
- Lemon juice, fresh (1 Tbsp.)
- Dairy
- Butter, unsalted (1 Tbsp.)
- Cream cheese (2 8-oz. packages)
- Whole-milk ricotta (2 15-oz. containers)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published May 1, 2011 (1 year ago).
34 people saved this recipe.
